Gingerbread Muffins

I hope you're in the mood for muffins, because I've got two great recipes to share with you this week.  And guess what?  They're both Christmas-y muffin recipes.  I love cooking seasonal food.  Food doesn't get much more Christmas-y than gingerbread.  I pinned a Gingerbread Waffle recipe to Pinterest a long time ago and so far it has gotten 30 repins.  Unfortunately, I don't have a waffle-maker. :(  So what's the next best thing?  Gingerbread muffins!  This is a Betty Crocker recipe.

Gingerbread Muffins

Ingredients:

¼ cup brown sugar

½ cup molasses

⅓ cup milk

⅓ cup vegetable oil

1 egg

2 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground allspice

Raw sugar

Directions:

Preheat oven to 400°. Coat a 12 cup muffin tin with baking spray and set aside.

In large bowl, combine brown sugar, molasses, milk, oil, and egg.  In a another bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and allspice.  Gently stir dry ingredients into wet ingredients, until just combined, being careful not to over-stir. 

Divide batter evenly among muffin cups. Sprinkle each cup with a generous pinch of raw sugar.

Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.

Makes 12 muffins.

I changed almost nothing about this recipe.  It called for a white chocolate drizzle that I left off.  While it sounds good, they most certainly don't need it.  They are so great on their own. I think they're really good with a little smear of butter.

Now you know I am not much of a baker, so these muffins are as close to gingerbread men as I am going to get!

Come back on Thursday for another awesome Christmas muffin recipe.

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